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| v4 - LEED v4

Indoor water use reduction

Possible 12 points

Intent

To reduce indoor water consumption.

Requirements

Further reduce fixture and fitting water use from the calculated baseline in WE Prerequisite Indoor Water Use Reduction. Additional potable water savings can be earned above the prerequisite level using alternative water sources. Include fixtures and fittings necessary to meet the needs of the occupants. Some of these fittings and fixtures may be outside the tenant space (for Commercial Interiors) or project boundary (for New Construction). Points are awarded according to Table 1.

Table 1. Points for reducing water use

Percentage reduction

Points (BD&C)

Points (Schools, Retail, Hospitality, Healthcare)

Points (ID&C)

Points (CI Retail)

Points (CI Hospitality)

25%

1

1

2

2

2

30%

2

2

4

4

4

35%

3

3

6

6

6

40%

4

4

8

8

8

45%

5

5

10

10

10

50%

6

--

12

--

11

Meet the percentage reduction requirements above.

AND

Install equipment within the project scope that meets the minimum requirements in Table 2, 3, 4, or 5 . One point is awarded for meeting all applicable requirements in any one table. All applicable equipment listed in each table must meet the standard.

Retail projects can earn a second point for meeting the requirements of two tables.

Table 2. Compliant commercial washing machines

To use Table 2, the project must process at least 120,000 lbs (57 606 kg) of laundry per year.

Washing machine

Requirement (IP units)

Requirement (SI units)

On-premise, minimum capacity 2,400 lbs (10 886 kg) per 8-hour shift

Maximum 1.8 gals per pound *

Maximum 7 liters per 0.45 kilograms *

* Based on equal quantities of heavy, medium, and light soil laundry.

Table 3. Standards for commercial kitchen equipment

To use Table 3, the project must serve at least 100 meals per day of operation. All process and appliance equipment listed in the category of kitchen equipment and present on the project must comply with the standards.

Sample forms

Glossary

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